Big Batch Nutty Chocolate Fantasy Fudge Recipes

FANTASY FUDGE

Steps:

• Prepare your ingredients. Make sure the chocolate is chopped if using a large block, or have the chocolate together. Chop the nuts if you are using them. Take the marshmallow creme out of the jar and place it in a bowl.
• Prepare the 9*13 baking pan. Line the pan with foil and butter the inside.
• Using a large 3 quart saucepan that has a thick bottom, bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you are stirring constantly once it starts to boil and bubble.
• Once it starts to boil, start a timer for 4 minutes. If you are using a candy thermometer, you want to remove the fudge mixture when it reaches 234°F.
• Once the 4 minute timer goes off or the mixture reaches the temperature, add the marshmallow creme and chocolate.
• Let the chocolate and marshmallow melt and then mix together well. Add the vanilla and if you are adding walnuts, stir them in now.
• Pour the mixture into the prepared pan and let it cool before slicing.
• Let it set for 4 hours. Place it in the refrigerator to make it more firm.

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

NUTTY CHOCOLATE FUDGE

Steps:

• Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.

BIG BATCH NUTTY CHOCOLATE FANTASY FUDGE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 7 to 8 min. or until mixture reaches 234°F on candy thermometer, stirring constantly. Remove from heat.
• Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
• Pour into prepared pan; spread to evenly cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.